The secret in nice garlicky spaghetti is putting slices in oil, and frying them but without letting them brown. You can then take them out and the oil is lovely and flavoursome. I usually also add some chilli flakes, capers and pinenuts to the dish. hmmm. tasty.

We use whole cloves (about 1 1/2 head for 2 people), cooked very very gently (about 1/2 hour) on very very low heat in olive oil. Then mix with speg, crumble in some cheese. And the vampires stay away.

Melt a knob of butter with a 2-3 cloves sliced garlic. When foaming/melted, add in cooked spaghetti & toss. Then add a bug handful of fresh chopped basil. Toss some more, grind some black pepper over the top, then add a small handful of grated Parmesan. Delish! You can use other fresh herbs but basil is the nicest